1premade rolled pie crust (usually sold in a box of two)
1egg white, lightly beaten
1tbspsanding sugar (coarse bakers’ sugar)
Instructions
Preheat oven to 375 degrees F and place a baking sheet in the oven to preheat as well.
Place peeled and sliced peaches in a mixing bowl. Add the juice of a wedge over the peaches, add the cinnamon, pinch of salt and cornstarch. Gently fold peaches to combine the mixture well.
On parchment paper, gently unroll a piece of the pie crust. Until about 12” inches in diameter and about 1/8” thick.
Place the peach mixture in the middle of the pie crust leaving about a 2” border all around the peaches. Arrange the peaches to make one even layer and bring in the edges of the crust, making small “pleats” overlapping to make a nice circular shape.
Brush the egg white on the edge of the crust and sprinkle the sanding sugar on the edges.
Lift the parchment paper and place on the preheated baking sheet.
Bake in the galette for 30-40 minutes or until the edge slightly browned.
Store in the refrigerator for up to two days. Best if eaten the same day as made.